Jalapeño Cheddar Burgers

A burger on a bun with lettuce and white herby sauce dripping off of it.

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5 from 1 vote

Jalapeño Cheddar Burgers

Flavorful burger patties with cheddar cheese and jalapeño ranch sauce.

Prep Time10

Cook Time12

Total Time22

Course: Main Dish

Cuisine: Canadian

Servings:

Calories: 515kcal

Author: Jacqueline Piper

Ingredients

For the patties

1 lb ground beef
1 teaspoon kosher salt
1 large egg
½ cup panko breadcrumbs
½ teaspoon dried parsley
¼ teaspoon dried dill
1 teaspoon dried chives

For the jalapeño ranch sauce

½ cup mayonnaise
¼ cup Greek yogurt or sour cream
¼ cup milk
2 teaspoons lime juice
1 tablespoon nutritional yeast optional *see notes
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon dried chives
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
⅛ teaspoon black pepper
6-8 pickled jalapeño slices

For the burger

2 oz shredded white cheddar
4 hamburger buns
romaine lettuce shredded

US Customary - Metric

Instructions

For the patties

Add all of the patty ingredients to a bowl and mix to combine.
Divide the mixture into 4. Roll each quarter into a ball and then flatten into a burger patty, leaving an indent in the center so the burger cooks flat instead of puffing up.
Heat a grill pan over medium or medium-high heat. Add the patties and cook for 5-7 minutes per side or until cooked through, until they reach an internal temperature of 160°F (71°C).
Add the shredded cheese in mounds on top of the patties. Stream in a tablespoon or two of water to the center of the pan and quickly add a lid. Let the cheese steam for a minute or two to melt. Set the patties aside on a plate.
Add the buns to the grill pan to toast for 2-4 minutes.

For the sauce

Add the yogurt, mayo, and milk in a bowl and whisk until smooth.
Add the rest of the ingredients and mix to combine.

For the burger

Add sauce to the bottom bun.
Add the cheesy patty, followed by pickled jalapeño slices (if using), and shredded lettuce.
Add sauce to the top bun and add it to the burger to close. Serve.

Video

Notes

The sauce makes 1 cup, which is about double what you'll need if you use 2 tablespoons per burger, which is the amount in the nutrition estimate.

For juicy burgers avoid pressing down on them with a spatula or poking them open. This releases their moisture and can result in dry burgers.

Control the heat level by adding more or less jalapeño to your burger. You can add chopped fresh or pickled jalapeños to the patty mixture for a spicier burger.

The nutrition estimate doesn't include buns, as that can vary greatly.

Nutritional yeast gives a 'cheesy' kind of feeling to this ranch dressing. A lot of store-bought ranch dressings contain buttermilk powder for flavor.

Nutrition